This would make the perfect weeknight meal when you need something hearty and flavorful on the table fast! Our favorite pairing is massaged or steamed kale, lemon juice, and tahini. But we include more sauce recommendations below! It would also be delicious atop grains, such as Brown Rice, White Rice, or Quinoa.

Instructions

Preheat oven to 410 degrees F (210 C) and line a large baking sheet with parchment paper or a silicone baking mat.

Add sweet potato wedges, cabbage, and chickpeas to the pan. Top only the veggies (not the chickpeas) with the diced onion. Then sprinkle garlic and ginger over the whole pan (including the chickpeas).

Drizzle with oil, sprinkle on salt, curry powder, and garam masala.

Use your hands to toss each section (sweet potatoes, cabbage, and chickpeas separately), to fully coat with oil and seasonings. Add more of either as needed.

Bake for 30 minutes, then remove from oven, toss chickpeas and cabbage (separately), and flip sweet potatoes to ensure even baking. Return to oven and bake for an additional 10-15 minutes or until the sweet potatoes are golden brown and tender, cabbage is tender, and chickpeas are golden brown and slightly crispy.

To serve: Steam kale or massage with lemon juice and olive oil and divide between plates, then top with sweet potatoes, cabbage, and chickpeas. Drizzle on the tahini (or dressing of choice) and serve. Sesame seeds, lemon wedges, or cilantro make nice additional garnishes (all optional).

This was so incredibly flavorful, simple, and healthy. I made it with the green curry tahini sauce, which I highly recommend. My husband is picky about homemade Indian dishes, but he said this was one of his favorite all-time recipes I’ve ever made. Will definitely be going into our regular rotation.

Made this last night for dinner. It was a delicious combination of flavors. My husband and I thought the chickpeas were a bit too crispy after baking for 45 min but thankfully the tahini goddess dressing helped soften them up a bit after a while. Will definitely make it again. Although I might use a brush for the spices & oil because after many, many washes I can still smell curry on my hands. 🤷🏻‍♀️

Just made this and it was INCREDIBLE! We had local broccoli so I used that instead of the cabbage and kept everything else the same.

To top I made your new tahini miso dressing recipe and it was perfect- the flavours in the dressing and the curry really complimented each other! Next time I’m thinking I’ll use cauliflower or portobello mushrooms instead of the broccoli to mix it up. Absolutely love how easy and versatile this recipe is.

On an unrelated note I wanted to take the time to thank you for the non-vegan recipes you’ve recently started sharing. I, too, eat a flexible diet that includes lots of veggies as well as locally sourced/ethically raised animal products and it is so lovely to have recipes to enjoy from a chef/blogger that I trust. I know you’ve received backlash from this change- but I wanted to let you know that we don’t all feel this way. Keep it up! xx

Aaaaaammmaaazzzing!! My sweet friend made this for me postpartum and it was exactly what my body wanted. I have since tried it with fresh string green beans thrown in too—a worthy addition. I used ginger powder and probably used too much to sub for the minced amount but I wasn’t sorry about it! This is making it on my weekly rotation. Especially if I chop/prep the veggies beforehand this is an easy lunch to throw together!

We enjoyed this a lot, and I definitely loved how easy it was to do. Although our house smelled like curry powder for nearly 2 weeks, so next time I want to cut down on how much curry powder to use. The chickpeas did not come out as crispy/crunchy as I would have liked. I definitely want to try this with some broccoli added to the sheet pan. We used the tahini lemon dressing to drizzle all over everything and that stuff was AMAZING. I almost caught myself just eating it out of the bowl as a dessert lol.

I made this the other night with just a few adjustments for a crowd of people–and everyone loved it. I doubled chick peas and sweet potatoes (so I used two sheet pans). I did not include cabbage b/c I wasn’t convinced most of my crowd would like it (I am sure it is great however!), and since I was making some other dishes, I was trying to simplify. I used canola oil (in same amounts as listed in recipe) b/c I had it on hand, and I used a really good dried ginger instead of fresh (same as above). I kept other spices and fresh garlic/onion as listed. I found cooking time to be on target–keep in mind that chick peas come out a bit crunchy (which we all liked). I served with brown basmati rice, fresh diced tomatoes, and the green chutney listed as an option (delicious too btw!) My friend commented that she loved it particularly b/c she finds most Indian food to be too greasy, and this is not the case for this dish. Thanks for a great and easy recipe. I will make it again.

I have not cooked in ages due to a brain injury. I have made this 3 times now and LOVE it! It is simple to follow and yummy. I used green instead of red cabbage and am amazed at how good it is. If I get burned out on curry, what other spices might be worth a try? Thanks for your excellent recipes!!!

I would say I used more the concept than the actual recipe… I used chickpeas, sweet potato, and cabbage. However, I used about half a cabbage, cutting it into wedges to increase crispiness at the thinnest part and more of a steamed veggie on the thickest part. I used a bit more chickpeas than called for and less sweet potato. I used olive oil (and more than was called for, I’m sure). I also used salt, pepper, and cumin as seasoning instead of curry powder and garam masala as I have been feeling “curried” out. Since my oven either does 400 or 425 deg Fahrenheit, I actually opted for the latter because I like my veggies crispy. In the end, they turned out great! I had to use two pans given that my oven is quite small, but what a nice, easy meal! I served it with some tahini and swiss chard from the garden – stellar. Again, not exactly following the recipe by heart, but the concept is great. Thank you!

Is the oven temperature of 410° correct? That’s an unusual temperature I want to make sure before I make this for company! (All of your recipes come out delicious for me so I don’t know why I’m doubting you…!!)

Hi!!! I was wondering if the hummus dressing from your house salad, from your cookbook, could work for this?
Keep up the good work! LOOOOOOVEEEE all your recipes! Since I became vegan your book and recipes have been LIFE SAVERS!

This is absolutely delicious! All four of us loved it (two recipes). The roasted cabbage is an unusual and stellar part. Of course the prep time is after you dice, cut, chop, wash, measure, etc…. Also, I used convection roast and the cook time was only 30 minutes.

Oh goodness this was great. I used my own peanut sesame soy rice wine siracha dressing as left from last night. Served with quinoa and spinach instead of kale. Never thought of roasting red cabbage but I loved it. Will definitely do again. Thanks Dana

I made this last night for dinner, it was wonderful!! I have a convection oven and set it to 400 and after 30 minutes everything was done – maybe I cut the cabbage a bit too thinly but it shriveled down to almost nothing – but still great! I was a bit nervous (obsessed) about keeping the 3 sections separate on the baking sheet and getting the garlic/ginger/spices even while tossing to combine, but even though mine was much messier looking than your video, it all worked out and was delicious! I was surprised at how crispy the chick peas turned out.
We were on the hungry side last night so we used the Green Rice recipe you posted a few days ago as the base. It was potent and delicious! Thanks for another recipe I’ll make again and again!

This was simple, easy and delicious! I didn’t even add the garlic or ginger (maybe afraid of burning?)
and it was plenty flavorful!
The cabbage tastes amazing when some of it gets a little crispy.
I think I’ll try with marinated tofu next time. I’d love to see some other one pan recipes.
Thanks for the inspiration Dana.

5 stars! I roasted the kale w the veggies instead of using cabbage just because I didn’t have any and wanted to be as efficient as possible but otherwise followed this to a T and it is DELISH. Super easy, love the one pan, and it set up my lunches for school for the week without a million pots to clean. So grateful to have this as a staple!

This looks great and is exactly the type of recipe I can see myself making quite often! Putting everything in the oven to roast is my favorite cooking method, and I can see making lots of variations on this concept so I appreciate the suggestions for various dressings, veggies, etc.

Absolutely love recipes like this! If I may make a suggestion – it would be fantastic if you could start a weekly meal planner with a list of recipes similar to this (healthy, veggie-packed quick dishes) and a shopping list. I currently use a website called shelovesfood.com. I’m pretty sure you could nail something as good as, if not better! Cheers! Rabi (Singapore)